The Way to Cook

The Way to Cook

4.3 19
by Julia Child
     
 

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In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus—the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

—to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients

Overview

In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus—the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

—to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
—to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
—to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
—and to all of us: above all, enjoy the pleasures of the table.

In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed—in shorthand form—by innumerable variations that are easily made once the basics are understood.

For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.

In all, there are more than 800 recipes, including the variations—from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.

A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

Editorial Reviews

bn.com
Julia Child, of course, is the ultimate star chef. Child's seventh cookbook is a true masterpiece. A comprehensive and authoritative reference cookbook, The Way to Cook is extremely well illustrated with step-by-step color photos. Child takes readers through every detail of such basic techniques as boning and cutting up poultry, meat, and fish; making perfect bread, pastry, and piecrust; cooking the perfect omelette; and much more. The structure is particularly helpful: Child presents a "master recipe" for a basic dish -- cream soup, for example -- from which dozens of others can be created through easy variations. Ideal for beginners and experienced cooks alike.
Publishers Weekly - Publisher's Weekly
Child's new magnum opus reminds us that she has almost single-handedly inspired the superb quality of modern larders. Without her unflagging commitment to good eating, it is doubtful that fresh duck foie gras would have been available for the saute included here. However, this wonderful book is hardly a paean to elitist fare, maintaining Child's unique perspective while reflecting attitudes about food that "have changed through these last years'' and sharing much new knowledge. Recipes, divided into a master formula and variations, are grouped by technique; French classics stand fin-to-wing with American offerings (roast turkey). Dietary concerns are addressed with low-fat soups and a cottage cheese-enriched chicken liver mousse. Nevertheless, the author of Mastering the Art of French Cooking, who would "rather swoon over . . . one small serving of chocolate mousse . . . than indulge one . . . fat-free gelatin puddings,'' has not gone light. Six hundred handsome photographs underscore Child's technical genius. 110,000 first printing; BOMC main selection. (Oct.)
Library Journal
Julia's long-awaited masterwork, this huge book filled with color photographs brings together the best from her videos, television shows, and books. Her love for good food and for inspiring others is evident on every page, whether she is describing "the right way to use a pastry bag'' or discussing the merits of turkey gravies. Novice cooks will work miracles under her guidance, and experienced cooks are sure to learn something new. The sheer amount of information contained in the sensible-as-always text makes this a valuable reference as well as a book to cook from. An essential purchase. This was the first cookbook ever chosen as a BOMC main selection.-- Ed.

Product Details

ISBN-13:
9780679747659
Publisher:
Knopf Doubleday Publishing Group
Publication date:
10/01/1993
Edition description:
REPRINT
Pages:
528
Sales rank:
254,994
Product dimensions:
9.18(w) x 10.88(h) x 1.12(d)

Videos

Meet the Author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she write the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004. 

Brief Biography

Date of Birth:
August 5, 1912
Date of Death:
August 12, 2004
Place of Birth:
Pasadena, California
Place of Death:
Santa Barbara, California
Education:
B.A., Smith College, 1934; Le Cordon Bleu, 1950

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Way to Cook 4.3 out of 5 based on 0 ratings. 19 reviews.
Guest More than 1 year ago
I got this book from a friend three years ago and I've been using it since then. I've tried several recipes by now and I can tell that all of them were so good!!! I've received a lot of compliments with 'The Queen of Sheba','Plum Cake', 'Quiches' She 'holds' your hand during the process. Is great!!!
Anonymous More than 1 year ago
i kept checking this out of the library and finally just bought my own copy. it is an excellent teaching cookbook, especially for a beginner like me. i like the way she explains how things work. this helps me to not only be successful but also to figure out where i went wrong!
Anonymous More than 1 year ago
I didn't want to tackle Mastering the art of French cooking and I wanted something more recent that would use current kitchen technology. This book is it. The recipes are spelled out step by step and if you follow them you will get great results. I have not been able to bake bread very well. With this cookbook I have successfully made brioche, pizza crust and french bread. The illustrations are useful and the directions clear and straight forward. It's a great cook book.
WhoDatter More than 1 year ago
This has to be the best book for a any cook! The recipes have been tried over and over, not to mention the tips and knowledge of your cooking supplies, along with your product purchases for cooking! Highly recommended!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Have tried a number of recipes .... they are simply delicious. I recommend this book 100%.
Redford More than 1 year ago
Best Cookbook I have ever bought,and I have a large collection!It explains each step from start to finish and is very easy to follow even for the novice cook. You will love it! everything I have tried so far was amazing!
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choochee More than 1 year ago
This is another great book by Julia Child. While I will probably not try to make many of the recipes, it is fun to read and to learn different techniques to use in other dishes.
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Anonymous More than 1 year ago
I wanted the total cookbook for Julia and this one didn't quite layout the way I expected or have the recipes that are as practical as I wanted- especially for the cost- this book was very expensive for how often I use it.
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